Coffee Temperature, Flavor And Aroma
We all know that extraction will greatly affect the flavor and aroma we feel in coffee, and the temperature of the water used to make coffee will also have a great impact on the extraction rate of coffee.
Read More: Do you want to know how much is
the coffee brewing temperature for the optimal extraction?
How Does Temperature Affect Coffee Extraction?
The molecules in coffee will be extracted at different stages according to the water temperature. Hot water can extract most of the compounds we feel in coffee. The higher the water temperature, the easier it is for the compounds in coffee to be extracted.
The more molecular interactions there are, the more extraction there will be. When this happens, water molecules will dissolve more compounds from coffee molecules, which affects the taste and smell we feel in coffee.
If we use low-temperature water extraction, we will not be able to extract the full coffee flavor, which contains these fascinating, volatile compounds.
However, studies have pointed out this situation changes when brewing coffee at low temperatures, such as extracting coffee at low temperatures (ranging from room temperature to zero degrees) for several hours.
It creates a complex flavor profile because this extraction method changes the extraction balance of most compounds. It contains sugar, organic acids, chlorogenic acid, caffeine, and other poorly soluble compounds that require more extraction time.
Long-term and low-temperature extraction will allow the sugar to be fully extracted, making the cold brew coffee sweeter and caramel-like. In contrast, the bitterness and astringency of the coffee will be lower.
Higher Water Temperature Will Extract Flavor And Aroma
Usually, the temperature of the brewed coffee is around 90°C. However, this temperature will be too high to cause burns, and the temperature in this range may not drink the flavor and aroma of coffee. The best way to drink coffee in this way is to sip or sip. You only need to inhale a small amount of coffee liquid and inhale air to cool the beverage quickly.
When the temperature is over 70 degrees, the flavor and aroma of coffee become more obvious and can be perceived by humans. At this temperature, the coffee releases a lot of heat, which can increase the aroma experienced, but it will inhibit the taste of the tongue and affect the flavor perception. In this stage, volatile compounds are released faster and evaporate quickly.
A strong aroma will be felt at a temperature of about 70°C, and it can last up to about 60°C. It is usually challenging to feel the flavor at this stage, especially when the coffee flavor is very delicate. In fact, studies have pointed out that different coffees brewed with the same roasting degree may taste very similar at higher temperatures.
We can feel at 70°C is mainly bitterness and aroma, while the part of the flavor usually only feels the smell of baking.
These flavors will continue until the coffee is cooled again by 10°C. At this temperature, we may find that the bitterness increases. Some people say that the bitterness of coffee is strongest at around 56°C.
The Flavor And Aroma When Cooled
When the temperature is lower than 50°C, you will experience a significant change in the flavor and aroma of the coffee, and the aroma becomes less obvious, mainly due to the reduction of steam produced when the coffee is cooled.
The bitterness is reduced, allowing the human body to feel more complex flavors. The most flavor can be felt between 31-50°C, mainly the flavors related to acidity and sweetness. When the sweetness is the highest, it is about 44°C, while the bitterness will be the least obvious, around 42°C.
Interesting small changes may occur between 31-37°C. The volatile compounds related to sweetness, fruit aroma, floral, herb, acidity, and nutty flavor will be more obvious in this temperature range. At this time, you can really experience the flavor characteristics of a cup of coffee.
Compared with 44°C or 70°C, the acidity is the best at a lower temperature (such as 25°C). For example, drinking a cup of Kenyan coffee at this temperature will make the flavor more lively and acidic Brighter. It allows us to taste the full flavor of this single-origin coffee and shows us that the same coffee may have different flavors at different temperatures, and the same cup of coffee will taste worse at higher temperatures.
Whether you like to drink hot coffee or cold coffee, it is crucial to understand the effect of temperature on the flavor and aroma you feel.
Next time you enjoy your coffee time, you can try to record the flavor and aroma felt in different temperature ranges and try to find the temperature range between sour, sweet, bitter, and aroma. It will help you find out which type of coffee you prefer.
